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Berry and lime cinnamon shortcakes
Berry and lime cinnamon shortcakes
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Indulgent berry shortcakes for a delicious Christmas dessert or anytime treat.
Ingredients:
  • 1 x 250g ctn creme fraiche
  • 45g (1/4 cup) icing sugar mixture
  • 1 tsp finely grated lime rind
  • 21.00 gm fresh lime juice
  • 2 x 120g punnets fresh raspberries
  • 1 x 150g punnet fresh blueberries
  • 125g butter, at room temperature
  • 70g (1/3 cup) caster sugar
  • 115g (3/4 cup) plain flour
  • 20.00 gm rice flour
  • 1.25 gm ground cinnamon
  • 1 egg white, lightly whisked
  • Caster sugar, extra, to dust
Instructions:
  • Preheat the oven to 160°C and line 2 baking trays with non-stick baking paper. Using an electric beater, cream the butter and sugar until pale and creamy. Mix in the flours and cinnamon with a wooden spoon until the dough just begins to form. Transfer to a floured surface and knead until smooth. Shape into a disc, wrap in plastic, and chill in the fridge for 30 minutes.
  • Roll out the dough on a lightly floured surface to a 5mm-thick disc. Use an 8cm round fluted pastry cutter to cut eight discs. Transfer them to lined trays, brush with egg white, sprinkle with extra sugar, and bake in the oven at 350°F for 20 minutes or until light golden. Let cool on trays for 30 minutes.
  • In a medium bowl, mix together the creme fraiche, icing sugar, lime rind, and lime juice. Cover with plastic wrap and chill in the fridge for 30 minutes.
  • Place one delectable shortbread biscuit on each elegant serving plate. Generously dollop half of the luxurious creme fraiche mixture on top. Artfully sprinkle half of the succulent raspberries and blueberries. Repeat this heavenly process with the remaining shortbread biscuits, creme fraiche mixture, and berries. Finally, present this exquisite dessert immediately to your lucky guests.

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